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JeremyEG's Profile

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Ogunquit recs for Sept '14

I just got back from a week in Ogunquit and on the casual end, we've always loved Mikes in Wells. They fry REALLY well so the whole belly clams are a real treat. They also have a great beer list with lots of good local brews and some unusual choices as well. We've been in jeans but we also sometimes go for our 'nice' meal as well. When lobsters and steamers are done perfectly, I don't care much about the atmosphere. :) Have fun!
JeremyEG
HomeCookLocavore.com

about 2 hours ago
JeremyEG in Northern New England

dining with picky eaters...

Lupa could work as would Co. for pizza.
JeremyEG
HomeCookLocavore.com

Aug 18, 2014
JeremyEG in Manhattan

A beef: "Is this your first time here?"

Doesn't bother me at all. And even people suggesting snide or sarcastic responses to the question seem to realize that it's most likely the management that requires servers to ask it so perhaps we should cut the waiters some slack. There are also plenty of restaurants that serve knowledgeable foodies as well as people who may be completely unfamiliar with the food or menu. I frequent a Basque tapas place near me and heard a couple visiting ask how big the 'ham steak' was on the Spanish Ham Pinxto. So what if the restaurant wants to gauge how familiar the guest may or may not be with the food. It seems to be sincerely meant to help guests to have a nice experience. If you're that anxious about a 7 second interaction with someone who's about to bring you food for the evening, meditate or have a drink before you leave the house.
JeremyEG
HomeCookLocavore.com

Cooks Illustrated hits a new low!

That's good to know. Thanks.
JeremyEG
HomeCookLocavore.com

Aug 03, 2014
JeremyEG in Food Media & News

Cooks Illustrated hits a new low!

I cancelled my subscriptions several years ago but prior to that, I had my own online and print subscriptions as well as several gift subscriptions for family. I started cooking more Asian foods and found the magazine less than helpful in that arena. Forget trying to learn about the subtle differences between different curries or chili peppers when the head honcho has an intolerance to all spicy foods.

Also, when I started doing cooking demos at the farmers markets, I was of course struck at how much different fresh ingredients tastes. I realize that CI assumes very average ingredients but I actually found some of the recipes involved overseasoning of proteins or suggested brining cuts that didn't need to be brined. If I'm lucky enough to have a local pork shoulder from a great farm, I'm unlikely to seek out a CI recipe. It always struck me as strange that a magazine that spends that much time trying to find the best ketchup, can't acknowledge that a tomato in-season needs to be handled different than a tasteless tomato from the supermarket in January.

I don't have the subscription anymore but I vaguely remember their intentionally making their paella recipe less authentic. That's one dish I've been lucky enough to have in Spain many times and I remember being excited to read the CI version and I can't remember now what exactly they suggested, but I remember their almost acknowledging that they didn't like authentic paella and were going to 'fix' it.

The marketing stuff sounds awful!

JeremyEG
HomeCookLocavore.com

Aug 03, 2014
JeremyEG in Food Media & News

Projects I'm doing for motivating people to cook more...

I love this! There are so many reasons that people believe they can't cook. I worked with people most of the time who are interested in cooking with local ingredients but believe they can't afford it. It's so important to get people to cook and best of luck!
JeremyEG
HomeCookLocavore.com

Aug 02, 2014
JeremyEG in Home Cooking

You guys have thoughts on this take on the GMO issue?

You bring up some good points. I know very little about the science of GMO's and I'm interested in learning more. I certainly do not believe that every technological advance in the food system has been good for all involved. In fact many have been environmentally devastating, even while often improving efficiency (and profit).

Furthermore, many of us do feel like we need to do additional research before deciding that a food is 'safe,' even when it's approved by the USDA. In addition to the margarine you site, I would add artificial sweeteners to the same list of foods widely thought to be harmless and even healthy at one point. I know others feel that way about some of the FDA approved drugs. In no way do I think GMO foods are dangerous in the same way, but I think it's generally a good idea to self-educate when an industry is willing to spend that much money to prevent information from going on labels.
JeremyEG
HomeCookLocavore.com

Aug 02, 2014
JeremyEG in Food Media & News

You guys have thoughts on this take on the GMO issue?

http://www.iflscience.com/health-and-...

JeremyEG
HomeCookLocavore.com

Aug 02, 2014
JeremyEG in Food Media & News

Blue Hill Stone Barnes Redux

I know many of you have eaten at BHSB since they revamped their menu and concept, but I just ate there earlier this week and wanted to report back. In short, the prices are a bit higher, but the concept works very well and I would choose a meal at Blue Hill above one at Per Se, EMP, etc. in New York.

The technique is still rock solid. Sauces are perfect and proteins are cooked exactly right. When we dine at Blue Hill, we have no dietary restrictions and are served unusual cuts of meat like heart and brain. These can be difficult to cook properly and all were executed perfectly throughout our meal.

As others have noted, they can whisk you out of the dining room to eat a course or two in another location. I feel like some of the intrigue of the meal lies in not knowing exactly what the course will entail or to where you'll be led so I don't want to spoil the experience for others. But it was fun and they have truly perfected the storytelling part of the experience. That means you might hear about how the place learned to make homemade charcoal, or how a beer was made almost accidentally. But you'll end up hearing stories that are in no way pretentious and very much in line with the restaurant's vision of where their food comes from.

Also, the best zuchinni dish I have ever tasted.

Can't recommend it highly enough.

JeremyEG
HomeCookLocavore.com

Blue hill at harvest

We went last fall and it was amazing. I vaguely remember that some of their charcuterie is 'ready' in the fall in addition to the huge number of vegetables.

We're going tomorrow night and we can't wait!

JeremyEG
HomeCookLocavore.com

Late Dinner Suggestions

Txikito is really fun for Basque Tapas. Look for specials like the roast suckling pig. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 29, 2014
JeremyEG in Manhattan

Which restaurant rating?

Don't forget to use Chowhound for restaurant recs! When I see a place that looks interesting, my first stop is to search for recent Chowhound write-ups. I have a pretty good sense of which hounds have palates and tastes similar to my own. I do think that the less Western the cuisine, the less helpful Michelin and Zagat's are. I have had truly stunning meals in Flushing lately and often have trouble finding mentions of those places at all on in the guides even though the restaurants are considered the best of the best for the type of food they are serving. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 28, 2014
JeremyEG in Manhattan
1

Seafood in Manhattan?

I live near Barchetta and have really enjoyed my 3 meals there. It's open late and I realized how hard it is to get really great seafood pasta dishes here outside of Esca. I also love their crudo but like you said, it's not quiet. Might the bar be a bit better?
JeremyEG
HomeCookLocavore.com

Jul 26, 2014
JeremyEG in Manhattan

to chez panisse or to not chez panisse, that is the question

I read that sometimes too and think that people default to the 'I could cook that at home' criticism when they find dishes to be simple. I've never found the food at CP to be overly-complicated which I find refreshing and ironically, exciting! It's a showcase for some of the best ingredients in the US and the chefs seem to know when to stop manipulating them. Have fun!
JeremyEG
HomeCookLocavore.com

Chicken Stock - Pressing Pause?

You should be fine. I'm not sure how large your stock pot is, but I've left my very large pot for more than two hours and have come home to find the pot still too hot to touch. I have also stuck the pot in the oven at 200 and then taken it out when I got home. Never had a problem.
JeremyEG
HomeCookLocavore.com

Jul 21, 2014
JeremyEG in Home Cooking

Good restaurants in Southern Vermont?

Tj Buckly's in Brattleboro is upscale and fun. Around 15 minutes south on 91, I also really like Hope and Olive in Greenfield. Well-prepared farm to table with GREAT cocktail and beer list. Have fun!
JeremyEG
HomeCookLocavore.com

Jul 21, 2014
JeremyEG in Northern New England

VInland - Portland

Ate there last night and had a truly remarkable experience. Thank you so much for the rec! I'll post a full review later on.
JeremyEG
HomeCookLocavore.com

Jul 17, 2014
JeremyEG in Northern New England

The Rent err…..Groceries are Too Damn High!

That sounds very expensive! You shouldn't find local vegetables with less taste than the supermarket varieties that have been shipped thousands of miles. If that's what you're seeing, by all means, mention it to the farmer! I'd be annoyed too and probably wouldn't think of spending that much.

At the same time, it's really too bad that local farmers are generally not entitled to the subsidies that the agribusiness farmers are and often make far less per item than the bigger players.

Again though, if the veggies at your supermarket are better tasting than those from your market, you either have a horrible farmers market on your hand or the best supermarket in the world.
Happy eating!
JeremyEG
HomeCookLocavore.com

Jul 16, 2014
JeremyEG in General Topics

VInland - Portland

That looks amazing! We're headed to Portland next Wednesday and may have to do this. Thanks for the post!
JeremyEG
HomeCookLocavore.com

Jul 12, 2014
JeremyEG in Northern New England

I'm so over...

No, not everyone. My wife and I don't say anything when we're hosting. Other people ask what the hell is wrong? : ) They generally come over when we have another 10-15 over as well and it's not a big deal. It's hard for any foodie to see truffles wasted and actually last year, I started asking her if she would eat the next course whether it's sahimi or organ meats or truffle or whatever and she's actually started to say 'I would but I'm full' which is fine. More for everyone else! Cheers.
JeremyEG
HomeCookLocavore.com

I'm so over...

Spouse of a friend of mine with some serious food issues (dumping lots of things I serve her into the garbage and then telling me how delicious they were, etc). We've made a decision to make her comfortable but I'm pretty certain someone else offered to eat them!
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in General Topics

Can someone tell me more about this or recommend things that are similar?

Thank you all for the information so far!
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in Wine

I'm so over...

Once a year, I make a very large, elegant meal. Last year I served fresh pasta with sliced black truffles and one of my guests asked if they were anything like mushrooms. When I said yes, she picked them off and dumped the truffles into her napkin and threw them away after.
JeremyEG
HomeCookLocavore.com

Jul 06, 2014
JeremyEG in General Topics

Can someone tell me more about this or recommend things that are similar?

I was not at all familiar with this grape and I think it's one of the nicest, light reds I've had in a while. I'd love to learn more about this but I loved the acid as well as how sort of vegetal I found it. Forgive my limited wine vocabulary but my wife and I found it absolutely delicious!
JeremyEG
HomeCookLocavore.com

Jul 05, 2014
JeremyEG in Wine

New Orleans on Weight Watchers -- Unfortunate, but necessary, Help please!!

My wife and I went recently and found ourselves at Luke on multiple days for oyster happy hour and we weren't following any diet. Just loving the seafood!
JeremyEG
HomeCookLocavore.com

Jul 04, 2014
JeremyEG in New Orleans

I'm so over...

I would even guess that the vast majority of cultures used to eating tongue, liver, cracklins and other delicious things might be 'over' menus bragging about "100% white meat chicken" or "Extra lean pork." I'm off to make some duck liver pate now. :)
JeremyEG
HomeCookLocavore.com

I'm so over...

Agree and disagree. I think there's a difference between quality restaurants that do indeed seek out the best ingredients they can find vs. places with the same Sysco delivery every week of the year. I'm not sure it needs to be labeled but I don't fault good restaurants for differentiating themselves from their neighbors who serve the same mozzarella and tomato app 12 months of the year regardless of the how mediocre the ingredients might be.
JeremyEG
HomeCookLocavore.com

Jul 04, 2014
JeremyEG in General Topics

Favorite NV Champagne?

I'm pretty sure that's an American sparking wine (rather than from Champagne) but perhaps there's more than one? The OP is looking for NV Champagne.
JeremyEG
HomeCookLocavore.com

Jun 21, 2014
JeremyEG in Wine

Wanted: Light Red Wine

I was about to post about this Grignolino D'Asti that we had last night. I was not at all familiar with this grape and I think it's one of the nicest, light reds I've had in a while. I'd love to learn more about this but I loved the acid as well as how sort of vegetal I found it. Forgive my limited wine vocabulary but my wife and I found it absolutely delicious!
JeremyEG
HomeCookLocavore.com

Jun 20, 2014
JeremyEG in Wine

Tulum Help?

Hey Everyone,
We're headed to Tulum for a week and can't wait. I've looked at the recent posts but haven't seen too many that are recent and about Tulum specifically. We have no dietary or budgetary concerns for this trip but I've seen several people post about some special tacos and would love to be headed in the right direction. Thanks in advance for your help!

JeremyEG
HomeCookLocavore.com

Jun 20, 2014
JeremyEG in Mexico